Tex-Mex Soft Tacos With Tinga Pork Filling |
|
 |
Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 20 |
|
Tender diced pork with chipotle chiles, onion, tomatoes, mushrooms, zucchini and Mexican Queso Fresco (a mild white cheese) make a wonderful tinga filling for these soft Tex-Mex-style tacos. Very easy recipe, and low-cal to boot! From Ladies Home Journal. Note: If you can't find Queso Fresco cheese, Monterey Jack or a mild feta will do. Ingredients:
roasted tomato |
3 small tomatoes, cored |
2 garlic cloves, unpeeled |
1 small chipotle chile pepper in adobo seasoning (up to 2 or 3 peppers if you like it hot, but not the whole can like i once did lol!) |
3 tablespoons olive oil, divided |
3/4 lb boneless pork loin, diced |
1 lb mushroom, chopped |
1 medium onion, chopped |
2 medium zucchini, diced (1/2 lb.) |
3/4 teaspoon salt |
3/4 teaspoon mexican oregano or 3/4 teaspoon marjoram |
1/2 teaspoon cumin seed, crushed |
1/2 cup crumbled queso fresco (may sub monterey jack cheese or a mild feta) |
12 soft corn tortillas, warmed |
Directions:
1. Make roasted tomatoes: Heat broiler.
2. Line a jelly-roll pan with foil.
3. Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
4. Cool.
5. Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
6. Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
7. Add pork; cook 1 1/2 minutes, stirring once, until brown.
8. Transfer to medium bowl.
9. Add 1 tablespoon oil to skillet.
10. Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
11. Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
12. Add to bowl.
13. Reduce heat to medium-high and heat remaining 1 tablespoon oil.
14. Add roasted tomatoes; cook 2 minutes, just until thickened.
15. Add pork mixture to tomatoes and cook 1 minute more, until heated through.
16. Stir in cheese.
17. Fill each tortilla with a generous 1/3 cup filling and roll up.
|
|